Paneer & sprouts katti roll

On returning from a trip to NYC, my husband told me about a katti roll place he had been to. I thought I should see if I can make a vegetarian katti roll at home. I added some sprouts to make it healthier. I used moong dal sprouts (home-made), but you could use any other type you have in hand.

You can add some onion slices too if you like on top of the paneer pieces too, before you roll it. Also try to make the chappathis and omlettes to pretty much the same size so that it will look more beautiful.

Difficulty level: Easy
Preparation time: 10 min
Cooking time: 40 min
Makes: 4-5 servings

Ingredients:

Chapathi: 5, half-cooked
Paneer: 200 gms, cut into 1/2" cubes
Moong dal sprouts: 1/4 cup
Onion: half of 1 medium, cut into 1/2" pieces
Soy sauce: 1 tbsp
Chilli sauce: 1 tsp
Coriander/ cilantro chutney: 5 tsp
Yoghurt: 2 tbsp
Eggs: 5
Turmeric paste: 1 tsp  (divide among the eggs equally)
Chilli powder: 1 1/2tsp (divide among the eggs equally)
Oil: 2 tbsp + 5 tsp for eggs
Cilantro: 1/4 cup, chopped
Salt to taste

Mix the cilantro chutney and yoghurt well and keep aside.

Heat 2 tbsp oil and add the paneer pieces. Fry until it turns light brown. Keep aside. In the same oil, saute the onions until light pink. Add the sprouts, salt to taste, soy sauce and chilli sauce. Mix well, cover and cook for 2 minutes. Add the chopped cilantro, remove from fire.

Crack one egg at a time, add turmeric powder and chilli powder (divided equally) and make an omlette. Put the half-cooked chapati on top and flip the double-decker  and allow to cook.

Put the egg side up, on a sheet of wax paper. Put some of the paneer filling and drizzle 1 1/2  tsp of cilantro chutney & yoghurt mix on top. Now roll everything tightly. Roll again in wax paper. Serve warm with cilantro chutney.